Braised Fowl from Ancient Rome

Apicius proposes this preparation for different types of poultry: crane, duck, chicken or pigeon. I agree with all of these, except maybe for crane. Choose a fowl that has been bred and fed naturally and has been allowed to grow slowly.
And in this case I really prefer soy sauce over fish sauce.
You need: 1 chicken (or another type of poultry), dates (or prunes), pepper, mustard, honey, fish sauce or soy sauce, wine vinegar, olive oil, concentrated grape must (vincotto), fresh cilantro, fresh mint
Have you heard of my historical cookbook yet? “GARUM - Recipes from the Past“ presents a range of dishes from ancient Mesopotamia, Rome, the Middle Ages and the Renaissance. Or visit me on instagram at @trullocicerone or my website at trullocicerone....